You Can Thaw and Refreeze Meat
Most fridges are filled with food and beverages to share with friends and family during this time of the year. We don’t want to make ourselves or our guests sick when we prepare and serve food incorrectly.
The environment in which microorganisms can multiply to dangerous levels increases as the temperature rises. Put the drinks in the freezer and the food in the refrigerator.
What are some of the food safety myths that we have long believed but are not true?
Myth 1: If you have defrosted chicken or meat, you cannot refreeze them.
It is safe to refreeze frozen meat, chicken, or other foods as long as they were defrosted at a temperature of 5degC and below. Defrosting and then refreezing food may result in some quality loss as the cells can break down and the food becomes watery.
A second option is to cook defrosted food, divide it into smaller portions, and then refreeze the frozen food once it stops steaming. In a container that is tightly sealed, steam can cause condensation and pools of water to form. Combining this with the nutrients found in the food creates a perfect environment for microorganisms to grow. It’s best to wait 30 minutes or more before freezing or refrigerating hot food.
Plan to defrost large items like a frozen roll of meat or a turkey in the refrigerator. Left on the table, the surface may be at room temperature, and bacteria could grow rapidly. The center of the item is still frozen.
Myth 2 – Wash meat before cooking it
When preparing meat and poultry for cooking, it is best to avoid washing them. Water that contains potentially harmful bacteria can be a danger if it is splashed on food or surfaces used for preparation.
Washing fruits and vegetables is a good idea, especially when they are grown in or near the ground. They may contain dirt and microorganisms.
It is especially important to cook and eat foods without any further processing. Food poisoning can be increased by eating raw foods that have traditionally been cooked or processed in a way that kills microorganisms that are potentially deadly to humans.
Separately prepare fruits, salads, vegetables, and other foods ready to eat, and keep them away from meat, poultry, seafood, and other foods that need to be cooked.
Myth 3 – Hot food must be allowed to cool before being placed in the refrigerator
Perishable foods should not be left out overnight or for a long time before being put in the refrigerator.
Temperatures between 5degC and 60degC can cause microorganisms to grow quickly in food. The simplest and most efficient way to control the growth of bacteria is by controlling temperature. Perishable food should be kept out of the danger zone (5-60degC) as much as possible. Be aware that food left in the danger area is not safe to eat.
After they stop steaming, or within 30 minutes, put any leftovers in the refrigerator to reduce condensation.
If you break down large portions of food into smaller quantities and place them in shallow containers, they will cool quickly. Hot food, such as soup or stew that is left in a large container (such as a 2-liter mixing bowl) in the refrigerator can take up to 24 hours to reach a safe temperature of 5degC.
Myth #4: If something smells good, it is safe to eat
It is not always the case. Bacteria, yeasts, and molds usually cause foods that smell bad or look slimy. These may not cause you to get sick, but it’s always best not to eat spoiled food.
Pathogenic bacteria can contaminate foods without causing any visible changes. The best way to prevent this is to refrigerate them.
The sniff test is not a good indicator of a product’s safety.
Myth 5 – Oil preserves food so that it can be kept at room temperature
Oil does not kill all bugs in food. Many products containing oil are not safe if they have anaerobic bacteria, such as Clostridium botulinum(botulism). A lack of oxygen is the perfect environment for them to grow.
Botulism outbreaks caused by the consumption of oil-covered vegetables, including olives, garlic, mushrooms, hot peppers, and beans, are attributed primarily to improper preparation.
Vegetables can be cooked in oil safely. Australian regulations from 1991 stipulated that this product class (vegetables fried in oil) could be made safely if the pH level (a measure for acidity) was less than 4.6. Foods that have a pH of less than 4.6 are not conducive to the growth and spread of bacteria, which can cause food poisoning, including botulism.
Keep food away from the danger zone this summer to lower your guests’ chances of food poisoning. You can also find other resources and tips on food safety from CSIRO as well as the Food Safety Information Council.
